For deep garlic flavor without turning on the oven to roast, this recipe uses a technique called confit, which translates as simmering slowly in fat or oil. Result: evenly soft, mellow cloves and a bonus gift of flavorful olive oil you can elsewhere.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • In a small saucepan, combine oil and garlic. Bring just to a simmer over low. Cook until soft and very light brown, about 30 minutes. Remove from heat and let stand 15 minutes. Strain garlic from oil. Using a fork, slightly mash half of the garlic. Reserve 2 tablespoons garlic oil. Keep the remaining garlic and flavored oil for another use.*

  • In a large saucepan, heat 1 tablespoon of the garlic oil over medium. Add crushed red pepper; cook and stir 30 seconds. Add onion; cook and stir until onion is softened, about 5 minutes. Add broth, rosemary and oregano. Bring to a boil; reduce heat. Simmer, uncovered, 6 minutes. Stir in beans, tomatoes and mashed garlic; cook 5 minutes. Remove from heat and gradually stir in spinach, just until wilted.

  • Meanwhile, season halibut with salt and black pepper. Heat a large, heavy skillet over medium-high. Add 1 tablespoon garlic oil to skillet; heat until shimmering. Add fish; cook until fish flakes easily with a fork, turning once, about 6 minutes. Serve halibut over bean mixture (remove rosemary). Sprinkle with parsley. Serve with lemon wedges.

*Prep Tip:

Store oil and garlic in separate containers for food safety reasons. Glass containers are best. Store in the refrigerator up to 1 week or freeze up to 6 months.

Nutrition Facts

436 calories; total fat 15g; saturated fat 2g; polyunsaturated fat 2g; monounsaturated fat 10g; cholesterol 72mg; sodium 981mg; potassium 1294mg; carbohydrates 46g; fiber 13g; sugar 5g; protein 42g; trans fatty acidg; vitamin a 4015IU; vitamin c 58mg; thiaminmg; riboflavinmg; niacin equivalents 9mg; vitamin b6 1mg; folate 89mcg; vitamin b12 1mcg; calcium 158mg; iron 5mg.